Physico-chemical and microbiological evaluation of açaí pulp processed in Igarapé-Miri, PA

• Published in: Scientia plena Vol. 16; no. 9
• Main Authors: Aires, Cassia Barbosa, Gomes, Paulo Wender Portal, Pelais, Ana Carla Alves, Figueiredo, Elaine Lopes, Martins, Luiza Helena da Silva
• Format: Journal Article
• Language: English
• Published: 22-10-2020
• ISSN: 1808-2793; 1808-2793
• DOI: 10.14808/sci.plena.2020.091501

Açaí is a fruit widely consumed in northern Brazil; has a high energy and antioxidant value. In addition, it is rich in anthocyanins, lipids, carbohydrates, fibers, vitamins and minerals. However, inadequate practices lead to physical, chemical and biological contamination during production, processing and transportation, consequently increasing the risk of diseases transmitted by this food. In this work, we evaluated the physical-chemical quality (pH and anthocyanins), microbiological (thermotolerant coliforms, mesophilic aerial bacteria, filamentous fungi and yeasts, Salmonella ssp; Trypanosoma cruzi) and heavy metals from açaí pulp from an industry located in Igarapé-Miri-PA. The pH results ranged from 5.10 to 5.35, anthocyanins between 67 mg/100 g to 113 mg/100 g, both were in accordance with current Brazilian legislation. As for the microbiological results, contamination by Salmonella ssp. and Trypanosoma cruzi; for heavy metal analysis the samples were in accordance with current legislation. Therefore, we suggest that the pulps produced in Igarapé-Miri have a quality standard to reach the consumer market without risks to human health.